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1. #WILLIAMS SONOMA PEPPERMINT BARK RECIPE FOOD NETWORK FULL#
2. #WILLIAMS SONOMA PEPPERMINT BARK RECIPE FOOD NETWORK PRO#
3. #WILLIAMS SONOMA PEPPERMINT BARK RECIPE FOOD NETWORK TRIAL#

Steam rose up from the bottom pot and got into my chocolate. (2) I melted the chocolate in a double boiler over the stove top. I've had chocolate seize up on me for the following reasons: (1) I stirred with a spoon that had some form of moisture or condensation on it.

But more specifically (and in layman's terms) the ate goes from liquid to solid almost immediately. So, what is seized chocolate? It's the pits. THINGS TO AVOID WHEN WORKING WITH CHOCOLATE SEIZING CHOCOLATE

#WILLIAMS SONOMA PEPPERMINT BARK RECIPE FOOD NETWORK PRO#

The chocolatier of the Chocolate Gallery in Bryan, Texas, Chef Joshua Neubauer, also has some wonderful chocolate pro tips for you.

For that method, just keep scrolling.īelow, you'll find just about every mistake I made when it came to making homemade Chocolate Peppermint Bark for the first time. The first thing being you can totally use melting chocolate wafers instead of real chocolate and save yourself time. Beautiful and festive, this is without a doubt the perfect homemade Chocolate Peppermint Bark.īefore you dive right into Chocolate Peppermint Bark, I think there are a few important things you should know. It was the perfect balance of sweetness, with the just right amount of peppermint flavor and crunchy layers of crushed peppermint all throughout the bark. The recipe I eventually landed on with not only became a Christmas-time favorite for my own family, but rapidly became a best seller (and remained a best seller) every single Christmas throughout the span of The Anthony Kitchen's bakery days.

#WILLIAMS SONOMA PEPPERMINT BARK RECIPE FOOD NETWORK TRIAL#

It took some trial and error, but friends, that determination most certainly paid off.in more ways than one.

#WILLIAMS SONOMA PEPPERMINT BARK RECIPE FOOD NETWORK FULL#

And, rightfully so, as it was completely heavenly.Īlas, I just couldn't bring myself to shell out those kinds of bucks for a tin of chocolate, and I left the store empty-handed - yet completely full of new-found determination. Williams-Sonoma was proud of that Chocolate Peppermint Bark. However, when I went to pick up a package from my favorite store, I was stopped dead in my tracks. At least enough to see us through the holiday season. Mint and chocolate have always been one of my favorite combinations, but the contrast in texture from those tiny little bits of peppermint against the smooth and creamy chocolate was absolute perfection. Serves 8 to 12.I can still remember the first time I was gifted the glory that is Williams-Sonoma's chocolate peppermint bark. Sprinkle with the crushed peppermint candy.

Repeat the process with the remaining cake layers, spreading the remaining frosting on the top layer. Top with about a quarter of the frosting and spread to the edges. To assemble the cake, place 1 layer, top side up, on a cake stand or serving plate. Add the frosting mix to the bowl and beat on medium-high speed until combined, another 30 seconds. Beat on medium speed until smooth, about 30 seconds. To make the frosting, place the cream cheese and butter in the bowl of an electric mixer fitted with the flat beater. Meanwhile, wash and dry the pans, grease and dust them with cocoa powder and repeat to bake the remaining batter. Transfer the pans to wire racks and let cool for 5 minutes, then turn the cakes out onto the racks and let cool completely. Bake until a toothpick inserted into the center of the cake comes out clean, 15 to 17 minutes. Smooth the top with an offset spatula and tap the pans on the countertop to evenly distribute the batter. Pour a quarter of the batter into each of the prepared pans. Bring the water to a boil and stir the hot water into the cake mix. Beat on medium speed until combined, about 2 minutes. In the bowl of a stand mixer fitted with the flat beater, combine both cake mix packets, the eggs, milk and oil. Grease 2 celebration layer cake pans and dust with cocoa powder, tapping out the excess. (1 stick) (4 oz./125 g) unsalted butter, at room temperature However, you can also make a two-layer cake using standard 9-inch (23-cm) round cake pans instead, increasing the cooking time to 30 to 35 minutes.Ĭhocolate peppermint layer cake kit (includes 2 cake mix packets, 1 frosting mix packet and crushed peppermint candy bits)Ĩ Tbs. The result is a dramatic four-layer cake that will wow your guests. For this festive dessert that’s a natural for the Christmas dinner table, we’ve used celebration layer cake pans, which create pretty scalloped cakes that are about half the thickness of standard cake layers.